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Spiced egg and cucumber sandwiches
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6 essential Waitrose Free Range Eggs
2 tbsp essential Waitrose mayonnaise
2 tbsp Waitrose Carrot
2 tbsp softened butter
8 slices Hovis Soft White Medium Bread
1 cucumber portion
Ready salted crisps, to serve
1. Cook the eggs in a pan of boiling water for 8 minutes then drain and cool under running water.
2. Shell and mash the eggs then stir in the mayonnaise and chopped carrot pickle.
3. Butter the bread. Lightly peel and thinly slice the cucumber and lay out on 4 slices of buttered bread. Spread the egg filling between these 4 slices, then sandwich the remaining bread on top.
4. Cut the sandwiches into triangles, removing the crusts if you prefer. Serve with the crisps alongside.
If you’ve got a group of cricket-watching enthusiasts to cater for, prepare the egg mayonnaise a day ahead and keep it in the fridge. Only slice the cucumber just before assembling so it retains its crunch.
Typical values per serving:
3.5g fibre 18.5g protein
This recipe was first published in April 2014.